Cashew Mushroom Curry Noodles

Satisfy your cravings for something spicy and savory with this fire creamy Cashew Mushroom Curry Noodles recipe. 


1/2 cup cashews (soak for 1-2 hours)

1 cup chopped yellow onion

1 -2 Tbsp avocado oil

1 Tbsp minced garlic

1 Tbsp finely chopped fresh ginger

1 Tbsp & 1 tsp curry powder

 2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground turmeric

salt & pepper to taste

2 cups vegetable broth

1 (14oz) can diced fire-roasted tomatoes 

2 cups sliced mushrooms (baby bella mushrooms work well)

1 cup finely chopped orange bell pepper

1 cup finely chopped red bell pepper

1 cup finely chopped carrots

8oz preferred noodles - boiled and strained (spaghetti was my choice)

1 Tbsp chili oil 

chopped fresh cilantro to garnish 


Step 1: Make cashew cream by blending soaked cashews with a little water. 1-2 teaspoons should be plenty. Add more water if you don't soak cashews

Step 2: Sauté onions with avocado oil, in a deep pan, for 3-5 until softened

Step 3: To sauté pan, add garlic, ginger, curry powder, cumin, coriander, turmeric, and salt & pepper. Cook for 2-3 minutes on med-low heat. Do not overcook

Step 4: Add vegetable broth, tomatoes and cashew cream to pan. Bring to a boil then lower heat to gently simmer for 5-6 minutes

Step 5: For creamiest texture, blend the contents of the sauté pan until smooth. Place sauce back in the sauté pan

Step 6: Add mushrooms, orange bell peppers, red bell peppers, and carrots to the pan. Simmer on low for another 10-15 minutes or until the vegetables are soft

Step 7: While sauce is simmering, boil preferred noodles and strain 

Step 8: Place cooked noodles on a plate and smother with this delicious creamy mushroom curry sauce. Top with chili oil and cilantro, if you like. Enjoy!

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1 comment

  • Can’t wait to try this!

    • Pat